Olive Oil Biscotti with Hazelnuts & Rose Water

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Preparation info

  • Difficulty

    Medium

  • Makes about

    30

    biscotti

Appears in

The New Kosher

The New Kosher

By Kim Kushner

Published 2015

  • About

As I noted earlier, when it comes to cooking of any kind, less is often more, and this recipe is a testament to that philosophy. The combination of rose water and olive oil here results in the perfect little cookie. Accompany with freshly made coffee for the ultimate pairing.

Ingredients

  • 1 large egg
  • 1 cup (8 oz/250 g) sugar
  • 1 teaspoon ground cinnamon
  • ½ cup (4 fl oz/125 ml) olive oil
  • ½ teaspoon rose water or orange flower water
  • ½ cup ( oz/75 g) blanched and roasted hazelnuts
  • cups (9 oz/280 g) (all-purpose) flour
  • ¼ cup ( oz/45 g) whole-wheat flour
  • ¼ teaspoon baking soda
  • Kosher salt

Method

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

In a stand mixer fitted with the whisk attachment, beat together the egg and sugar on medium speed for 1 minute. Add the cinnamon, oil, ¼ cup (2 fl oz/60 ml) water, and the rose water and beat until combined, about 2 minutes longer. Switch to the paddle attachment and beat in the hazelnuts, flours, baking soda, and a pinch of salt on low speed until evenly combined (or fold in with a spatula).

Use wet hands to divide the dough into 2 equal portions. Place the portions on the prepared baking sheet, spacing them about 3 inches (7.5 cm) apart. Shape each portion into a log about 4 inches (10 cm) in diameter and 10 inches (25 cm) long and flatten slightly with a wide spatula.

Bake until the logs are golden, about 25 minutes. Let cool completely on the pan on a wire rack. Be patient! Reduce the oven temperature to 300°F (150°C). Use a wide spatula to peel off the parchment paper. Transfer the biscotti to a cutting board and use a sharp serrated knife to cut the logs crosswise into slices about ¾ inch (18 mm) thick or about 15 slices per log. Place the slices, cut side down, on the same parchment-lined baking sheet.

Bake until the biscotti are golden, about 10 minutes. Keep an eye on them as they can burn quickly. Let cool completely on the pan on a wire rack. The biscotti will keep in an airtight container at room temperature for up to 1 month.